"My name is Alton Brown, and I wrote this book. It's my first in a few years because I've been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I've been cooking, but it's been mostly to feed myself and people in my immediate vicinity, which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection....

Ready for an upgrade? In this expanded version of Alton Brown's award-winning instruction manual for the kitchen, you'll find more recipes, new information, and even better meat maps. Filled with wit and wisdom, history and pop culture, science and practical knowledge - along with more than 90 recipes - this is the classic cookbook for people who want to understand their food.--(Publisher)

In three episodes originally shown on the Food Network television program, Alton Brown discusses tomatoes, eggplants, and artichokes. Includes never-aired footage of Ask Alton.

In three 30-minute episodes originally shown on the Food Network television program Good eats, Alton Brown shows you how to prepare casseroles, mashed potatoes, and mac and cheese.

In three 30-minute episodes originally shown on the Food Network television program Good eats, Alton Brown shows you how to prepare Caesar, slaw, and potato salads.

In these three episodes, Alton Brown shows you how to make mojo moulies; Radosky for the new millennium, clams on the half shell with fresh mayonnaise, clam chowder; court bouillon, the Frenchman's bass, catfish au lait, and poached egg tips.